Pan 'roasted' Brussels sprouts. This Pan Roasted Brussel Sprouts recipe is an easy way to prepare Brussel sprouts that frees up the oven – it's a tasty side dish perfect for Thanksgiving. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!
What do roasted Brussel sprouts taste like? Well, when baked correctly, they taste like mildly sweet, nutty, crispy, yet tender little orbs of deliciousness. This pan roasted Brussel sprouts recipe will forever change the way you look at these. You can cook Pan 'roasted' Brussels sprouts using 5 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Pan 'roasted' Brussels sprouts
- It’s of Brussels sprouts.
- Prepare 1 tbsp of favorite oil, bacon grease, or butter.
- It’s 2 cup of Brussels sprouts, trimmed and cut in half.
- Prepare of salt.
- You need of ground black pepper.
Serve in a bowl with Dal and Rice or as a side. Brussels Sprouts pan roasted with whole cumin and mustard seeds, turmeric and garam masala, then finished with sesame seeds, lemon and cilantro. Roasted Brussels sprouts are my sister Karen's contribution to our holiday dinners. Ridiculously easy to make, there's not much to it.
Pan 'roasted' Brussels sprouts step by step
- Trim 2 cups Brussels sprouts and cut in half from stem end..
- Heat oil in skillet over medium to high heat. Add sprouts. Shake or stir fry quickly to brown sprouts. Reduce heat to medium, cover, cook 3-5 minutes until tender. Serve..
You can roast them right in a cast iron frying pan in the oven, which is helpful if your regular roasting pan is already in use. She hates brussels sprouts, but then she kind of has the palette of a twelve-year old – sorry Mom. Start off by pan roasting the bacon. Once the bacon has crisped, swap in the brussels sprouts and roast them up in the bacon grease. Brussels sprouts are roasted and caramelized with butter, thyme, rosemary, fennel seeds, and sherry.